Stuffed Quail in Bacon Coating

1. 

quail 2 pcs

Clean the quails, wash them and season with salt the inside and outside.

2. Filling preparation

white roll 1 pc • whole milk 3.5% • parsley leaves • unsalted butter 0.25 oz (10 g) • vegetable salt 2 tsp • ground black pepper 0.25 tsp • ground nutmeg 1 pinch • egg yolk 1 pc

Soak white bread rolls in warm milk, squeeze them out. Add egg, parsley leaves, melted butter, vegetable salt (podravka, vegeta), ground black pepper and ground nutmeg.

3. 

Use a teaspoon to fill the cavity of quails.

4. Preparation of marinade

sunflower oil 2 tbsp • soy sauce 2 tbsp • thyme 0.5 tsp • ground garlic 0.5 tsp

Mix in a bowl oil, soy sauce, thyme and dried garlic.

5. 

Transfer quails into the baking tin and brush them with prepared marinade.

6. 

bacon strips 1.75 oz (50 g) • water ¾ cup (200 ml)

Lay slices of bacon on quails, pour water in the baking tin and bake at 340°F (170°C) for 45-55 minutes. When done, serve them with favourite side dish.